Oh scones, how I love thee and how my boyfriend unequivocally does not. This taste discordance may seem like a running theme in our house but I assure you that 90% of what either of us cooks, the other happily eats. Because I still had a basket full of peaches left over from recently baking a Rustic Peach Galette, I figured peach scones would go beautifully with my morning coffee. What’s even more beautiful? Slathering the tasty little fuckers with vanilla glaze. You may argue that by doing so this makes the scones more of a dessert than a breakfast but guess what? I eat chocolate cake for breakfast sometimes. Life’s short; eat the breakfast-dessert with your middle fingers up people.
Scroll below for this Glazed Peach Scone recipe and don’t forget to subscribe! 😉
Here’s what you’ll need:
For the scones:
- 2 cups all-purpose flour
- ⅓ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter, cold and cubed
- 1 egg
- ¼ cup heavy whipping cream
- ¼ cup plain Greek yogurt
- 2 teaspoon pure vanilla extract
- ⅔ cup fresh peaches, diced
For the glaze:
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2-3 tablespoon heavy whipping cream
Here’s what you’ll do:
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Mix together flour, baking powder, brown sugar and salt. Once combined, cut in butter as best as you can with a fork until the mixture is crumbly.
- In a separate bowl, whisk together whipping cream, sour cream, egg and vanilla. Slowly add the wet ingredients to the dry and mix until combined.
- Stir in peaches.
- On a well-floured surface, pat the scone dough into a small disk that’s approximately half an inch thick. Cut into 8 pie slices and transfer onto baking sheet. Brush each scone with a bit of whipping cream.
- Bake for 18 minutes or until golden brown. Set on a cooling rack until cool.
- Whisk together powdered sugar and vanilla, adding whipping cream 1 tablespoon at a time until you reach desired consistency. Pour over scones and enjoy!
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